TAKAHASHI SHUZO

Takahashi Shuzo, established in Meiji 33 (1900) does not make your Run of the Mill Kome Shochu. They believe their Shochu carries the tradition and flavors of 400 years, and they are recognized as the standard of all Kumamoto Shochu, which is the center of Japan for Kome Shochu. Using only the most carefully selected rice, clean Kumamoto water, and their own capable hands and traditions, they work to create the best Kome Shochu possible.

Perfecting the Authentic Rice Shochu

For over a century since its founding in 1900, Takahashi Shuzo has been fixated on making authentic rice shochu in the Hitoyoshi Kuma region, located in the southernmost point of Kumamoto Prefecture. It is not just any rice shochu that they make; it is Kuma Shochu with over 400 years of history. Kuma Shochu is a brand that has been permitted by the National Tax Agency to display a geographical indication. Alongside Iki Shochu (Nagasaki prefecture), Satsuma Shochu (Kagoshima prefecture) and Ryukyu Awamori (Okinawa prefecture), it is one of the only four authentic shochu brands in Japan, and they have a mission to protect this Kuma Shochu and pass it on to future generations.